Directions

1. In a small bowl, whisk together vinegar, salt & sugar. Add red onion, cover and allow to marinade while preparing the tacos. You can also prepare the onions ahead of time and store in the fridge for up to 10 days. Don't forget to drain the onions before serving.
2. Preheat oven to 425° F.
3. Carefully peel the pumpkin, remove the seeds & cut into bite size chunks. In a bowl, toss the pumpkin in 2 tbsp olive oil, chili powder, cumin & garlic powder until evenly coated. Spread out on a baking tray, sprinkle with salt & pepper and transfer to oven to roast for 35-40 minutes, or until tender when poked with a fork.
4. While the pumpkin is roasting, julienne the kale. In a small bowl, toss shredded kale, remaining olive oil & crushed garlic. Ensure kale is evenly coated in the oil so it will soften.
5. Once the pumpkin is cooked, warm a cast iron skillet and heat each tortilla for 1-2 minutes on each side.
6. To serve, top with kale, roasted pumpkin, pickled onions, a sprinkle of feta, fresh lime & cilantro. Enjoy!